Procedure

SAVOURY MUFFINS WITH BRESAOLA DELLA VALTELLINA IGP AND PROVOLA CHEESE

Put the eggs, melted butter and milk in a bowl and mix together.
In another bowl, mix together the dry ingredients: flour, Parmesan, provola, Bresaola della Valtellina IGP, baking powder and salt, pepper and rosemary to taste.
Add the wet mixture to the dry mixture and stir gently together.
Butter muffin moulds and sprinkle with flour or breadcrumbs, then fill two-thirds full with the batter. Bake in a 180°C oven for 20-25 minutes, using a toothpick to check when the muffins are cooked through.